¼ cup lemon juice
6 tablespoons olive oil
1 ½ cups chicken stock
1 teaspoon fennel seed, crushed
1 teaspoon coriander seed, crushed
½ teaspoon thyme
1 bay leaf
1 garlic clove, sliced
Salt and pepper to taste
9 medium leeks, white part only, split and cleaned, attached at the root
1. Combine lemon juice, olive oil, chicken stock, fennel seed, coriander seed, thyme, bay leaf, garlic, salt, and pepper in a skillet and bring to boiling. Simmer covered 15 minutes.
2. Arrange the prepared leeks in skillet in one layer. Simmer covered 20 to 30 minutes, or until tender.
3. Remove leeks carefully, arrange on serving platter, and pour liquid over.
3 SERVINGS